Reasons for Soup Turbidity of Hotpot Oil and Optimization of Refining Process
The turbidity of the soup base is one of the main reasons affecting the quality of hotpot oil.This research takes locally produced hot pot oil in Chongqing as object,explores the moisture and volatile substances,phospholipid content,and cooking time,and optimizes the refining of turbidity hotpot oil.The experiments find that the moisture and volatile substances,and phospholipids in turbidity hotpot oil are higher than those in non-turbidity oil.Boiling for too long can easily lead to the loss of oil layer in hot pot,resulting in the phenomenon of muddy oil.On this basis,single factor experiments and orthogonal experiments are conducted to optimize the process parameters of the hydration and degumming of turbidity oil.The optimal process for the hydration and degumming of hot pot oil is determined to be a hydration temperature of 75 ℃,50 minutes,and a water addition amount accounting for 4％of the oil weight.The refined hotpot oil turns reddish brown under cooking conditions,with only a small amount of oil mixed with water.Compared to crude oil,the refined hotpot oil index has decreased by 78％.This study can effectively improve the phenomenon of oily soup in hotpot,enhance product quality and sensory quality.
万方数据
维普
